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Bryanna Clark Grogan

Bryanna is the author of 8 popular vegan cookbooks, including vegan bestseller "Nonna's Italian Kitchen", and is co-author of several others. She writes the popular subscription newsletter, The Vegan Feast, and maintains a vegan cooking blog.

Bryanna has devoted over 40 years to the study of cooking and nutrition, the last 20 to vegan cooking. Eighteen of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol. I and some in The Harrowsmith Pasta Cookbook, as well. She wrote newspaper cooking columns for over 20 years, wrote and edited a newsletter on bread and sourdough, and was a frequent contributor and reviewer for Vegetarian Times magazine for about 5 years. In 2001 she became a “resident expert” and moderator of the Vegsource New Vegetarian discussion board.

Bryanna was born in California, but has resided in British Columbia, Canada for many years. She raised a family of four children, two foster sons, and also has two stepsons, and now has 9 grandchildren. She was a La Leche League leader (mother-to-mother breastfeeding support) for several years and taught cooking and baking at LLL International conferences in Chicago, Kansas City, Washington, DC and Anaheim, as well as serving as an Associate Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). She was also instrumental in opening the first vegetarian restaurant in Courtenay, BC.

Bryanna loves experimenting and learning. The main focus of her cooking is low-fat vegan cooking, particularly ethnic cooking. She is considered an expert at making tofu appealing to die-hard “soyaphobes”, but in her books 20 Minutes to Dinner, Nonna’s Italian Kitchen, she has addressed the needs of vegans allergic to soy by providing non-soy alternatives to most of the soy-based recipes. With each book she learns more about the processes of cooking—how and why things work. Her great joy is sharing what she’s learned with others.